St Mary's Maine Blog

FOR IMMEDIATE RELEASE
9/01/11

Sample great food and wines, watch food preparation and cooking demonstrations, and take home the recipes from the Sixth Annual Chefs Soirée! This year’s Soirée will be held on September 30, at the St. Mary’s Nutrition Center, 208 Bates Street in Lewiston.  The fun begins at 5:30 pm. 

Paul Landry, owner of Fish Bones American Grill will be accompanied by his restaurant’s Chef/General Manager, David Moyse. Dan Caron, Director of The Green Ladle (Lewiston High School’s Culinary Arts Program) and Katie Liguori, instructor and pastry chef at the Green Ladle will join the festivity along with some amazing students as they engage and impress the crowd.

Menu and Demonstrations:

• Multigrain bread with flaxseed oil and wheat germ, rosemary and sundried
  tomato butter
• Lobster and baby cheddar ravioli with mushrooms rosemary and sun-dried
  tomato
• Mediterranean chicken with artichokes, capers, and tomatoes in a lemon
  caper sauce
• Chocolate raspberry truffle torte

Chefs will share their secrets about how to make these delicious dishes.  They’ll also show you how to make your own butter (in ten minutes) and pasta, too!

Tickets are $100 per person.  Contact Mary Ellingwood at 207-755-3366 or email.  

Proceeds will support the St. Mary’s Nutrition Center and its programming.

Based on the belief that good health relies upon access to healthy food, the Nutrition Center is a true ‘community center.’ It is home to the St. Mary’s Food Pantry, Community Cooking Education Programs, the Somali Nutrition Education Initiative and Lots to Gardens.  

The Chefs Soirée — Good food.  Good for you.   Good for our community.

Tags: chef soiree, culinary arts program, david moyse, Development Office, fish bones, food preparation and cooking, nutrition center, pastry chef, paul landry, St. Mary's, st. mary's heatlh system

This entry was posted on Wednesday, September 28th, 2011 at 10:25 am and is filed under News, St. Mary's Health System Development Office. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.